Ganache

Meringue

1/2 tsp (2mL) egg whites, well shaken

2 tsp (10mL) lemon juice

1/4 tsp (1mL) cream of tartar

1 pinch salt

3/4 cup (175mL) instant dissolving sugar

1/2 tsp (2mL) sea salt, flaked or coarse

Instructions

Crust:

Place the flour, sugar, pepper and salt in a food processor; pulse until well combined. Add the butter; pulse until the mixture is crumbly. Firmly press the dough in a 9-inch (23 cm) fluted tart pan with a removable bottom. Chill for 30 minutes.

Preheat the oven to 350°F (180°C). Place the tart pan on a rimmed baking sheet. Bake for 15 minutes or until golden around the edges. Transfer to a wire rack to cool completely.

Ganache:

Combine the chocolate chips, whipping cream and butter in a heavy saucepan set over medium heat. Cook, stirring frequently, until chocolate is melted and the mixture is smooth. Pour into the cooled tart shell. Chill for at least 1 hour or until the chocolate is set.

Meringue:

Preheat the oven to 375°F (190°C). Using a mixer on high-speed, beat the egg whites with the lemon juice, cream of tartar and salt until soft peaks form. Continuing on high speed, add the sugar, a spoonful at a time, beating until very stiff and glossy peaks form.

Spread the meringue over the chocolate but leave the crust edge exposed; swirl the meringue decoratively. Sprinkle the salt evenly over the meringue. Bake for 15 minutes or until lightly golden; cool for 20 minutes. Chill for at 2 hours or until chocolate is set.

Make-ahead: The tart shell can be baked and filled with chocolate up to 2 days in advance. The meringue can be prepared and baked up to 8 hours in advance. Let the tart stand at room temperature for 20 minutes before serving if chocolate becomes too firm in the fridge.

Back to Basics: Omit the pepper in the crust and the salt from the topping for a more traditional dessert.

Baker’s Secret: Use a straight-sided dry measuring cup to help press the dough into the pan firmly and create a pristine crust.

Equipment Switch: If you don’t have a fluted tart pan, simply use a 9-inch (23 cm) spring-form pan and press the dough 1-inch (2.5 cm) up the sides.